Poggio Bonelli Chianti Classico

Poggio Bonelli's Chianti Classico is a Sangiovese-based red from the Chianti Classico DOCG in Tuscany, made near Castelnuovo Berardenga in the southern part of the zone. The wine is typically ruby in colour. Expect red cherry at the centre, with violet and a measure of spice around it. Fresh acidity runs through the palate, and the tannins are firm but fine-grained. This is a savoury, medium-bodied style of red that tastes more of fruit and structure than of oak or sweetness. Sangiovese from this part of Chianti Classico tends toward a taut, fruit-led profile, and wines in this style usually finish dry, with a lingering note of sour cherry, dried herbs or a little earth. Those tannins and that acidity make the wine a good match for food. Tomato-based dishes are the classic partner, since the wine's acidity meets the fruit's own. Think of ragù over pappardelle, baked rigatoni, or a margherita pizza with a few extra leaves of basil. It also suits grilled sausages, roast chicken with rosemary, braised rabbit or pork, and a bistecca-style steak. Aged pecorino and Parmigiano-Reggiano are the best cheese choices. Mushroom risotto and lentil dishes work well for a meatless table. Serve it a little cooler than room temperature, at roughly 16 to 18°C (60 to 65°F). Twenty minutes in the fridge before opening is usually enough on a warm day. Wines of this type rarely need formal decanting. If the first glass seems tight, pouring it into a decanter or simply giving it 20 to 30 minutes in the glass will soften the tannins and open the fruit. A medium-sized glass with a slightly tapered rim, such as a standard red wine or Burgundy-shaped glass, helps concentrate the cherry and violet aromas. Chianti Classico of this kind is made to drink with meals in the near term, and it is approachable on release. The structure and acidity do allow a few years of bottle age, and the wine may gain further savoury and earthy detail with time. Keep it lying down in a cool, dark spot if you plan to hold it, though it needs no cellaring to be enjoyed.